Sourdough Pound Cake 2 Ways: A Recipe from the Farm

Last Updated on August 7, 2024 by TheFarmChicken

I think of pound cake as a traditional cake, one that was made way back. The thought behind the name is that the cake uses 1 pound flour, 1 pound sugar, 1 pound butter, and 1 pound of eggs. Though this might not be true in this case I think it is fun to know the back story on one of our favorite recipes on the farm. I hope you enjoy making this Sourdough Pound Cake 2 Ways: A Recipe from the Farm.

A delicious crust, moist and flavorful cake. This cake has a beautiful exterior (my favorite part). The crispy golden-brown crust is so good. The inside of this sweet cake is a tender and buttery crumb. Pair it with fresh fruit and a frosting or whipped cream and you are sure to enjoy this sourdough discard pound cake.

I wanted to showcase this cake in two different ways. One is the way I traditionally see pound cake and theh second as a more celebratory or fancy cake. Like a Fancy Farm Food. You could also bake this cake in a loaf pan or two for a third variation to the recipe.

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putting the finishing touches on the cake

Ingredients for Sourdough Pound Cake:

White Sugar

Adds color and sweetness to the cake. I also like to sprinkle the top of the cake with sugar before it goes in the oven. This is not necessary though if you are doing the layered cake variation.

Brown Sugar

You can also substitute and just use white sugar, but I like the extra flavor and richness that brown sugar adds to baked goods.

Eggs

This is the perfect recipe to make if you have a lot of eggs that you are trying to use… like say the first summer your hens start laying and you are getting so many. Not that I know what that’s like. Ha This recipe uses 5 eggs.

Butter

The butter is also a contributor to the richness and tenderness of this sourdough discard cake recipe.

Pure Vanilla Extract or a Vanilla Bean

Vanilla is the perfect subtle flavor to add to this cake. I have used both vanilla bean and pure vanilla extract and I would say the vanilla extract is just as flavorful in this application.

All Purpose Flour

Any unbleached all-purpose flour should be great!

Salt

There is just a little salt and this is added with the other dry ingredients.

Baking Powder and Baking Soda

To help with the texture the baking soda and baking powder help give this cake its tender crumb. These ingredients help the cake rise.

Heavy Whipping Cream

Added at the same time as the buttermilk. I like to measure them both in the same liquid measuring cup.

Buttermilk

Along with the cream the buttermilk is added alternately with the dry ingredients.

Sourdough Starter Discard

Added after the eggs are beaten with the butter and sugar this cake is a perfect use of sourdough starter discard.

If you don’t have a sourdough starter yet be sure to look into Learning Sourdough with Agnes or you can purchase my dehydrated sourdough starter to get a head start on your sourdough journey.

top of cake decorated with blueberries and flowers

Making this Cake into a Layered Cake:

If you would like to do the layered cake option here are the alterations to the original recipe as well as the frosting recipe I used.

Bake in 2 – 9” round cake pans for 40-45 minutes
Optional – fold 1 cup of washed and dried fresh blueberries into batter before placing in pan for a blueberry pound cake like the one pictured.
I used this light and delicious frosting recipe, and it worked so well with the cake.
I added 1/3 cup blueberry preserves after the layer of frosting in between the two cakes.

Pound Cake Baked in a Tube Pan

whipped topping and peaches on sourdough cake

tube pan cake with whipped topping and peaches

Layered Pound Cake

More Sourdough Recipes to Try:

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Sourdough Pound Cake 2 Ways: A Recipe from the Farm

2 ½ sticks butter, softened
2 cups (385g) white sugar
¾ cup (145g) brown sugar
5 eggs, room temperature
2 tsp vanilla or 1 vanilla scraped of the seeds
2 ½ cups flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
½ cup heavy whipping cream
½ cup buttermilk
1 ½ cups (220g) sourdough starter, discard

Instructions:

Preheat your oven to 350 degrees and then butter and flour a tube pan, bundt pan or grease two 9-inch round pans.
Then, in the large bowl of a stand mixer with a paddle attachment or a large mixing bowl combine the butter, sugars, eggs and vanilla extract or bean seeds that have been scraped out of the vanilla pod. Mix with the stand mixer or a hand mixer scraping the sides of the bowl. When incorporated beat on medium high speed for 5 minutes until light and fluffy. Add the sourdough discard and mix until just combined.
In a separate small bowl mix together the dry ingredients. Then, alternately add the dry ingredients and the buttermilk/heavy whipping cream. Mix on low speed until the cake batter is just combined. Don’t overmix as this can increase the gluten development in the flour and make your cake tough/dry.

Baking Instructions:

Pour the cake batter into the prepared pan (s) and sprinkle with sugar if desired. Place in the preheated oven and bake for 75-85 minutes (40-45 minutes for round pans) or until golden brown and the toothpick comes out clean. Place on a wire rack to cool.
NOTE: If you are baking the cake in 9” round pans bake at 350 degrees as well for 40-45 minutes or until golden brown and a toothpick inserted into the cake comes out clean.
Let the cake cool for around 15 minutes before removing them from the pan(s). Take your time with this as you don’t want to tear the cake. I usually gently take a knife around the edge of the pan to loosen it.
Serve with frosting for a layered cake or slice the cake and serve with whipped topping and your favorite fresh fruit or ice cream. Either way is delicious!
Store any leftovers in an airtight container for around 3-4 days.

Ingredients

2 ½ sticks butter softened
2 cups (385g) white sugar
¾ cup (145g) brown sugar
5 eggs room temperature
2 tsp vanilla or 1 vanilla scraped of the seeds
2 ½ cups flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
½ cup heavy whipping cream
½ cup buttermilk
1 ½ cups (220g) sourdough starter, discard

Instructions

Instructions:

Preheat your oven to 350 degrees and then butter and flour a tube pan, bundt pan or grease two 9-inch round pans.
Then, in the large bowl of a stand mixer with a paddle attachment or a large mixing bowl combine the butter, sugars, eggs and vanilla extract or bean seeds that have been scraped out of the vanilla pod. Mix with the stand mixer or a hand mixer scraping the sides of the bowl. When incorporated beat on medium high speed for 5 minutes until light and fluffy. Add the sourdough discard and mix until just combined.
In a separate small bowl mix together the dry ingredients. Then, alternately add the dry ingredients and the buttermilk/heavy whipping cream. Mix on low speed until the cake batter is just combined. Don’t overmix as this can increase the gluten development in the flour and make your cake tough/dry.
Pour the cake batter into the prepared pan (s) and sprinkle with sugar if desired. Place in the preheated oven and bake for 75-85 minutes (40-45 minutes for round pans) or until golden brown and the toothpick comes out clean. Place on a wire rack to cool.
NOTE: If you are baking the cake in 9” round pans bake at 350 degrees as well for 40-45 minutes or until golden brown and a toothpick inserted into the cake comes out clean.
Let the cake cool for around 15 minutes before removing them from the pan(s). Take your time with this as you don’t want to tear the cake. I usually gently take a knife around the edge of the pan to loosen it.
Serve with frosting for a layered cake or slice the cake and serve with whipped topping and your favorite fresh fruit or ice cream. Either way is delicious!

Notes

Store any leftovers in an airtight container for around 3-4 days.

Servings: 16 servings

I hope you enjoy making this sourdough discard pound cake. So good and perfect for a summer birthday, baby shower, bridal shower or just to share with family and friends. I love how versatile it is and so good too! A great cake recipe for just about anything! Let me know in the comments below how you like this Sourdough Pound Cake 2 Ways: A Recipe from the Farm and if you have any questions about the recipe! Thank you for stopping by TheFarmChicken.

Mariah | TheFarmChicken

I will praise thee; for I am fearfully and wonderfully made: marvellous are thy works; and that my soul knoweth right well.
Psalms 139:14

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Frequently Asked Questions:

How do you get the ingredients to incorporate well?

The biggest thing to remember is to use room temperature ingredients. Cold butter or eggs will not incorporate as well and will leave you with a lumpy batter. So, for best results make sure your ingredients are room temperature.

Can I make this cake into a sourdough lemon pound cake?

Yes! Simply add lemon zest from 2 lemons and a half cup of lemon juice to the cake batter after you whip the butter, eggs, vanilla and sugar together.
You could also add a lemon glaze made with powdered sugar and enough lemon juice to get the desired consistency. This would help the lemon flavor come through on the cake even better!
I think it could be a delicious sourdough lemon cake option.

What is the difference between English cake and pound cake?

A pound cake is known as a butter cake and is much heavier in crumb though still tender. The English cake is a fluffier crumb and instead of butter usually uses vegetable oil.